What do you do when you want the benefits of homemade fermented bread but can’t quite wrap your head around sourdough? Yogurt-fermented yeasted bread is the perfect solution. It gives you the digestibility and depth of flavour that come from fermenting grains—without the need for a sourdough starter.

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While I believe that anyone who wants to make sourdough can and will, I also understand that not everyone wants to—and that’s completely fine! But that doesn’t mean you have to miss out on healthy, easy-to-digest homemade bread. With yogurt-fermented yeasted bread, you can still enjoy the benefits of fermentation without the commitment of maintaining a sourdough starter.

I’m a through-and-through sourdough lover, but I know that life gets busy, you forget to feed your starter, or just want a loaf ready for dinner. Sometimes, yeasted bread is simply more accessible and easier to fit into daily life.

That’s why I wanted to create a recipe that anyone can make while still reaping the benefits of fermented grains and homemade bread.

A sourdough starter does two things:

Ferments the grain, making it more digestible.
Leavens the bread, helping it rise.

But if you don’t have a sourdough starter, what else can do both? Yogurt is perfect for fermentation, while commercial yeast is the most effective and reliable leavening agent.

The result? Yogurt-fermented yeasted sandwich bread—a simple, approachable way to enjoy the benefits of fermentation without the commitment of sourdough.

Can You Long-Ferment Bread Without a Sourdough Starter?

Yes, you can! Using yogurt to long-ferment bread dough is the next best thing to using a sourdough starter. Long-fermenting bread dough has a number of benefits:

More digestible – Fermentation helps break down gluten and phytic acid.
Better flavour – The lactic acid from yogurt adds a unique tang.
Softer, more hydrated loaf – Long-fermented grains hold moisture better.

Homemade bread is always better than store-bought, but long-fermented bread takes it to the next level. Both sourdough starter and yogurt encourage beneficial fermentation, making the grain easier to digest and enhancing its flavour and texture.

Why You’ll Love Yogurt-Fermented Yeasted Bread

Deep hydration – Creates a soft, moist, and chewy loaf.

Balanced flavour – A touch of sweet, sour, and salty notes.

Flexible timing – Ferment overnight for depth or bake the same day for convenience.

More digestible – Fermented grains are essentially pre-digested, making them easier on the gut

No sourdough starter needed! – Perfect for those who want an easier option.

Fermenting bread with yogurt and leavening it with commercial yeast allows you to enjoy the benefits of fermentation—without the need to maintain a sourdough starter. That’s a relief for many!

Fast or Slow? Your Choice!

This bread can be as fast or as slow as you want it to be!

For deep flavour & better digestion: Let it ferment overnight like a sourdough loaf.
For quicker results: Start in the morning and bake it fresh for dinner.

A Great Compromise for Beginner Bread Makers

This method is perfect for anyone who wants the benefits of long-fermented bread but isn’t ready to commit to maintaining a sourdough starter.

I believe anyone who wants to make sourdough can! But I also believe in making from-scratch food more accessible—without unnecessary, purest barriers.

That’s why yogurt-fermented yeasted bread is a great compromise—it’s simple, flexible, and nourishing without the extra steps of maintaining a sourdough culture.

What’s the difference between sourdough, yeasted, and yogurt-fermented yeasted bread?

Type of Bread	Fermentation Time	Bacteria Present?	Gluten Breakdown?	Digestibility
Regular Yeasted Bread	1–3 hours	No lactic acid bacteria	Minimal gluten breakdown	Less digestible
Long-Fermented Yeasted Bread (like Yogurt-Fermented Yeasted Bread)	6–24 hours	Some lactic acid bacteria (from yogurt)	Partial gluten breakdown	Easier to digest
Sourdough Bread	12–48+ hours	High levels of lactic acid bacteria	Major gluten breakdown	Highly digestible

The Science Behind Yogurt-Fermented Yeasted Bread

I’m not a scientist, but I’ll do my best to explain why yogurt-fermented yeasted bread is similar to sourdough.

A sourdough starter contains two key components:

Yeast – Leavens the bread, helping it rise, develop gluten, and create beautiful air pockets.
Lactic Acid Bacteria – Ferments the grain, making it easier to digest, breaking down starches, and adding that signature tangy flavour.

So how do we get as close as possible to this without a sourdough starter?

Yeast provides the rise.
Yogurt introduces beneficial bacteria that ferment the grains.

Together, they create a long-fermented, more digestible bread with deeper flavor—without the need to maintain a starter.

Commercial yeast for leavening + yogurt for fermentation = the closest thing to sourdough without the starter.

The result? A soft, flavourful, and gut-friendly loaf—with all the benefits of fermentation but none of the sourdough upkeep!

What Kind of Yogurt Should You Use?

The best option is homemade yogurt with no sweeteners or flavours—it’s pure, full of live cultures, and easy to make.

Learn how to make a gallon of homemade yogurt in your Instant Pot for 1/4 the price of store-bought yogurt here!

If using store-bought yogurt, choose one with “live cultures” and no added sweeteners, flavours, or additives. The fat content is up to you—I personally prefer full-fat yogurt for the best texture and flavour, but use what you like!

What Else Can I Use to Ferment My Yeasted Bread?

If you don’t have yogurt, you can use other ingredients that contain lactic acid bacteria to ferment your dough:

Milk kefir – Tangy, probiotic-rich, and a great alternative.
Genuine buttermilk (with live cultures) – Not the commercial “buttermilk” from a carton, but the real cultured kind.
Whey from sauerkraut or other ferments – Packed with beneficial bacteria.

While these all work, yogurt is the most accessible and abundant, especially if you make your own.

What You’ll Need to Make Yogurt-Fermented Yeasted Bread

We’re gonna keep this real simple, no Dutch-oven or fancy tools.

Materials

Medium Mixing Bowl – For combining and mixing your dough.
Kitchen Scale or Measuring Cups – For accurately measuring ingredients.
Hands, Mixer, or Dutch Whisk – To mix and bring the dough together.
Loaf Pan – An 8″ x 4″ pan works well, but you can use what you have.
Bowl Cover – Great for covering your dough during bulk fermentation and for proofing the shaped loaf in the pan. I like using reusable bowl covers for this.

Ingredients

White Flour: All purpose is just fine.

Whole Wheat Flour: For that fibre and flavour. I use freshly milled whole wheat flour but whole wheat from the store is great too.

Plain Yogurt: The key fermentation agent.

Warm Water: Hydrates the dough and activates the yeast.

Yeast: Ensures a reliable rise. I prefer traditional dry active yeast as it takes longer, but instant yeast is fine too.

Salt: Enhances flavour.

Substitutions & Variations:

Use Greek yogurt for a richer texture (you may need to slightly increase water content).
Add a little honey for a softer, slightly sweet loaf.
Try spelt or einkorn flour for your whole wheat portion for an ancient grain variation.
Whole Grain Version: Use 50% whole wheat for extra fibre.
Seeded Loaf: Add pumpkin, sunflower, flax, or sesame seeds for crunch.
Honey Wheat Bread: A slightly sweet variation with honey.
Savoury Herb Loaf: Add garlic, rosemary, or thyme for extra flavour.

Step-by-Step Instructions for Yogurt-Fermented Yeasted Bread

Mix the Dough

In a large bowl, combine warm water and yeast, stirring until slightly dissolved.
Add yogurt, white flour, whole wheat flour, and salt.
Mix with a wooden spoon or your hands until a rough dough forms.
Let rest for 1 hour to allow the flour to fully hydrate.

Knead & First Fermentation

Turn the dough onto a lightly floured surface and knead for about 5 minutes until it feels smooth, strong, and elastic.
Place back into the bowl, cover, and let it ferment until doubled in size—this takes 3–6 hours, depending on temperature (warm = faster, cool = slower).
While waiting, prepare your loaf pan with parchment paper or grease with butter and flour.

Shape & Final Proof

Once the dough has doubled in size, shape it into an oval sandwich loaf.
Place in the prepared loaf pan and let rise until slightly puffed over the edge—about 1 hour, depending on temperature.

Choose Your Timing: Bake Now or Overnight Ferment

Same-Day Bake: Preheat oven to 450°F (232°C) while the dough continues to rise.
Overnight Ferment: Cover and place the dough in the fridge overnight for deeper flavour. You can bake anytime within 24 hours—no need to bring it to room temperature before baking.

Bake the Bread

If desired, lightly flour and score the top before baking or leave it smooth.
Place your loaf in the oven and immediately lower the temperature to 375°F (190°C).
Bake for 30–35 minutes until golden brown and crusty. The loaf is done when it sounds hollow when tapped on the bottom.

Cool & Enjoy!

Let the bread cool completely before slicing for the best texture and structure.

Notes & Pro Tips

Overnight Fermentation:

The dough will slowly rise in the fridge so pay attention to that.
You want the dough to be slightly puffed over the edge of the pan before baking.
You can bake anytime within 24 hours straight from the fridge.

Oven Spring & Steam:

This bread will rise slightly in the oven but not as dramatically as steam-baked bread.
For a higher rise, place a metal tray of water on the bottom rack while the oven preheats. The steam will delay crust formation, allowing the loaf to expand longer.

Yogurt-Fermented Yeasted Bread

Bronwyn Case

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Prep Time 15

Cook Time 30

Total Time 12 45

Servings 1 loaf

Ingredients

⅔ cup warm water 150g
2 ½ cups white flour 300g
1 ¼ cups whole wheat flour 150g
¾ cup plain yogurt 180g
1 ¾ tsp salt 10g
½ tsp instant yeast

Instructions

In a large bowl, combine warm water and yeast, stirring until slightly dissolved.
Add yogurt, white flour, whole wheat flour, and salt.
Mix with a wooden spoon or hands until a rough dough forms.
Cover and let rest for 1 hour to hydrate.
Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
Place back in the bowl, cover, and let ferment until doubled in size—about 3–6 hours (warmer = faster, cooler = slower).
While waiting, grease or line a loaf pan with parchment paper.
Once doubled, shape the dough into an oval sandwich loaf.
Place it in the prepared loaf pan and let it rise until slightly puffed over the edge—about 1 hour, depending on temperature.
Same-Day Bake: Preheat oven to 450°F (232°C) while the dough continues to rise.
Overnight Ferment: Cover and place in the fridge overnight for deeper flavour. Bake within 24 hours (no need to bring to room temp).
Optional: Lightly flour and score the top before baking.
Place in the oven and immediately lower temperature to 375°F (190°C).
Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
Let the bread cool completely before slicing for the best texture.

Notes

- If you choose to overnight ferment, the dough will slowly rise in the fridge so pay attention to that.
- You want the dough to be slightly puffed over the edge of the pan before baking.
- You can bake anytime within 24 hours straight from the fridge.
- This bread will rise slightly in the oven but not as dramatically as steam-baked bread.
- For a higher rise, place a metal tray of water on the bottom rack while the oven preheats. The steam will delay crust formation, allowing the loaf to expand longer.

Storage & Shelf Life

Room Temperature: Keeps well for 3–4 days in an airtight bag.
Fridge Storage: Not recommended—it can dry out the bread.
Freezing: Slice and freeze for up to 3 months for easy access.

I’m Ready for Sourdough!

If you’ve tried this loaf and feel a little more confident about the long-fermentation aspect, all you need next is a sourdough starter! Grab your FREE sourdough starter e-book guide below to learn how to make your own starter from flour, water, warmth and time.

I’ve Made a Sourdough Starter, Now What?

Once you’ve made yourself a robust sourdough starter (or got some from a friend) it’s time to learn more about it and try making your first loaf!

Read my Ultimate Guide to Understanding your Sourdough Starter to get more comfortable with your new buddy.

When you’re ready, this sourdough sandwich loaf is perfect for beginners! With only a few simple ingredients and no more fancy materials than were used in this recipe, you’ll be on the sourdough train in no time!

If you ever “knead” help along the way, join our Facebook family group to share your successes and failures and ask any questions, I’ll be there to help along with other members!

Yogurt-Fermented Yeasted Bread Recipe – The Best Sourdough Alternative

Can You Long-Ferment Bread Without a Sourdough Starter?